Every week a new recipe from Silverlake cook and Master Food Preserver, Shelley Marks. After Shelley's recipe, check out the list of what's in your CSA box this week. When Tara can sit still and focus on blogging, she'll write about what's going on at Silver Lake Farms.

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Tuesday, December 8, 2009

Our First CSA Recipe

October 14, 2009

From CSA'er Treven:

Hi Tara,

Here are a couple of recipes. These recipes were created from improvising dishes w/ the goal of using as many of the vegetables as I could from the CSA box. They're informal and hopefully clear enough for people to follow.

4. add the canned diced tomatoes and chicken or vegetable broth, bring to a boil

5. add chopped vegetables: onion, celery, carrots, garlic, broccoli,
beans, and if needed, more salt and pepper; bring to boil (if the soup
seems too chunky, you can add more broth or water)

6. once it starts to boil, turn heat to low and let simmer, covered
for 20-30 mins (or until all the vegetables are tender and cooked
through)

7. towards the end, add spinach and purslane, cook for another 5 mins.
again, if needed, add more salt and pepper to taste

When you find the bay leaf, remove and toss it. For the cloves of garlic, if you are a garlic fan, you can squeeze whatever is left of the garlic out of the skin and smear on toast or mix into the soup.

To make this a meal in itself: add 1/2 to 1 cup cooked barley or brown rice to each bowl before serving

other options, if you have it on hand:
* add other types hearty vegetables: corn, potatoes, parsnip, zucchini, or squash in step 5
* in step 7, add 2-3 tablespoons of minced parsley

SPINACH, BEET, WALNUT AND GOAT CHEESE SALAD

1 cooked beet
goat cheese to taste
baby spinach
your favorite balsamic vinaigrette (I like Trader Joe's balsamic dressing but you can make your own or use whatever you have)

to boil beets
1. trim leaves of beets, leaving 1 inch attached
2. bring water to boil, salt the water
3. add beet, lower the heat, and simmer for 30-45 minute, until knife tender
4. remove from water, let cool until you can handle it
5. peel beet - should be easy to remove after cooked

prepare salad - in proportions to your liking:
combine a few pieces of chopped beets, handful of spinach, some goat cheese, and a few pieces of walnuts; toss with vinaigrette; and serve.